Cut chuck roast into 1-1/2" cubes. Season well with salt and pepper. Heat oil in large pot over medium-high heat. Add pices of meat at a time to cover bottom of pot, so as not to crowd the meat. (This allows for better browning.) Sear meat on all sides and remove to a plate with a paper towl. Repeat this step until all the meat has been seared. (You may need additional oil throughout depending upon how much marbling there is in the chuck roast.)
Add one more tablespoon of oil to pot (if pot is dry from searing the meat), and add chopped onion and poblano. Scrape up any browned bits left from searing the meat. Cook for 10 minutes until soft. Add garlic and jalapenos, and cook for an additional 5 minutes. (Add as many jalapeno's as you desire for "heat.")
Add chili paste prepared in Step 1 to the pot, and stir it in so that it is well incorporated with the vegetables. Cook for 3 minutes.
Add brown sugar, Worcestershire sauce, beef broth, tomato sauce, 1 bottle of beer. Add salt to taste. Stir well, ensuring nothing is sticking to the bottom of pot.
Add meat and bring chili ingredients to bowl before lowering to a simmer. Continue to cook for 3-1/2 to 4 hours, stopping to stir gentle every 30 minutes or so. Add additional broth if chli is getting too dry.